Coconut sprouts provide many health benefits despite their tiny size.
The coastal residents are more likely to be familiar with the coconut sprout, that fluffy bulbous growth thatsometimes is found when cracking open the coconut.
For those unfamiliar with this type of sprout, it is also referred to as a coconut apple, a spongy embryo that will eventually develop into a coconut tree. Coconut sprouts are a favorite within particular Southeast Asian cuisines and are often utilized in stir-fries, salads, and soups.
Taste is only one of the many benefits this tiny sprout can provide.
Source of fibre
“The spongy soft coconut sprouts are a good source of dietary fibre and contain minerals such as calcium, potassium, magnesium, manganese, and phosphorus,” says D Suhas B, naturopath at Samruddhi Holistics. Mysuru, Karnataka. _ is the _ version of HTML1.
Additionally, they aid digestion, provide a feeling of fullness, and also support the overall health of your gut, says Dr. Kavitha Dev, ayurveda practitioner and yoga teacher, Santhigiri Ayurveda & Siddha Hospital, Chennai, Tamil Nadu.
Role of minerals
“Potassium is important for maintaining electrolyte balance and support heart health, while magnesium contributes to bone health and muscle function,” Dr. Dev. Dr. Dev continues to explain that the iron and copper content of the fruit contents is essential to the production of blood cells as well as iron is vital for the transport of oxygen throughout the body.
Coconut sprouts are abundant in B vitamins like Thiamine (B1) as well as riboflavin (B2), Niacin (B3), folate (B9), and Vitamins C and E. These vitamins play vital roles in energy metabolism, immunity function, and the growth of cells.
The amount of protein in coconut sprouts is comparatively tiny compared to other plant protein sources. However, they have minimal quantities needed to maintain and repair tissue.
A study in 2019 published in the Ascendens Asia Journal of Multidisciplinary Research confirms that coconut sprouts contain more significant amounts of fatty acids than coconuts that are virgin coconut oil or without nodes.
They include capric, lauric palmitic, saturated fatty acids, and medium-chain fats. According to researchers, they provide health benefits and could be used in various medicinal applications.
However, the experts recommend the consumption of coconut sprouts in moderate amounts as part of an overall diet because they contain the same calories and fats.
Ayurvedic experts also note that dried and raw coconut sprouts have specific characteristics.
“Raw coconut sprouts, which are tender are considered sweet and cooling in nature,” Dr. Dev. They provide a nutritious effect on the body and an energizing taste.
Raw and uncooked coconut sprouts can be widely used in many dishes and are delicious as a natural food item or used in smoothies, salads, or other words.
They have a distinct taste appearance and are often used to create desiccated coconut. As per Ayurvedic experts, dried coconut is considered wealthy, sweet, and warm in the natural world. It is often used for cooking, baking, or as a topping on desserts.
Dried coconut sprouts can be added to cakes, cookies, or curries for texture and flavor.
“Both dried and raw versions are able to be eaten. They impact different ways on digestion and the body,” says Dr Dev. She adds that the balance of preferences and understanding an individual’s particular biochemical constitution (doshas) is crucial when making choices regarding diet.
Find out more about diet choices based on your body’s requirements here.
Low glycaemic index
“They [coconut sprouts] are good for maintaining blood sugar, and improve brain and bone health,” according to Dr. Suhas. Coconut sprouts are low in glycaemic index. They result in a slow and gradual increase in blood sugar compared to high glycemic index food items. He recommends including them in the diet of people with diabetes but in moderate amounts.